Tuesday, May 29, 2012

Mini "Quiches"

I had a great Memorial Day weekend with family. My sister and her three boys came to visit and they along with my two kids had a great time playing. Cousins really are the best friends, aren't they?

On Monday my sister took four of the kids over to my Mom's house for an afternoon of swimming. My son,who was not feeling well stayed home to rest.  All of the sudden,what had been a very noisy house for several days (the kids range in age from 3-13) became very quiet.

I took the opportunity to whip up these mini quiches for a late breakfast.I got my inspiration from this  recipe that I found on Pinterest (I just love Pinterest, don't you?).  I changed it up a bit, because I wanted to use an eggplant I had in the fridge. I also used more chickpea flour than the recipe called for. I think given the moisture content of the eggplant it needed the extra flour.

These were a perfect late breakfast.  They would also be great along side a main lunch or dinner entree.  I think next time I may use some jalapeno or other pepper to give it some heat.  I will also add some green onion. I am not sure why I didn't this time, I have plenty in the refrigerator. I guess hindsight is 20/20 :)

Mini "Quiches"

3/4 cup chickpea flour
1/2 medium sized eggplant peeled and cubed1 red bell pepper, diced
1/2 tsp garlic powder
1 tbsp tapioca starch
1 tbsp whole grain mustard
1 tbsp fresh oregano, minced
1 tsp paprika
1 large pinch baking powder
1 tbsp olive oil
Salt and pepper to taste
1 cup water

Preheat the oven to 350 degrees.

Place the cubed eggplant in a colander and sprinkle liberally with salt and allow to stand for about fifteen minutes until the eggplant releases some of its moisture.

Combine all ingredients except the eggplant, bell pepper and water in a large bowl. Stir until smooth..  Add the water whisk until smooth, and about the consistency of pancake batter. Add the eggplants and peppers and stir gently.

Lightly grease a muffin tin with nonstick cooking spray.  Pour the mixture into the muffin tin filling each spot about halfway.

Bake for 35 minutes until the "quiches" are set and start to pull away from the side of the tins.  Allow to cool fully before removing them from the pan.


  1. these look awesome!! I'm going to try them this week!

    1. Amazing what you can do with chickpea flour and water! Yum!

  2. Yep - love Pinterest a lot! I really like the idea of a chick pea batter quiche (I tend to rely on tofu-based ones, which are fine, if nothing special) so it would be cool to give these a go!

    1. If you give them a try let me know what you think. I had them for breakfast this morning. I think they may be even better after sitting for a day or two.